Apparatus for cooking food in hot non-aqueous liquids under pressure

ABSTRACT

The essential concept of this invention basically involves the improved structuring and operative arrangement of a multiplereceptacle apparatus for the pressurized cooking of food in hot, non-aqueous liquid, wherein the food is inserted into and removed from a receptacle cooking compartment when it is essentially drained of the hot liquid and free of pressure.

United States Patent 1 [11] 3,853,044

Albright et al. Dec. 10, 1974 [5 APPARATUS FOR COOKING FOOD IN HOT2,827,379 3/1958 Phelan 99/403 0 0 LIQUIDS UNDER 3,187,664 6/1965Jennings 99/329 PRESSURE 3,194,662 7/1965 Nelson 99/403 3,364,845 l/l968Wilson et al.. 99/408 [75] Inventors: Charles Jere Albright, Chicago;3,431,835 3/1969 Angold 99/403 Clifford E. Fitch, Sr., South 3,466,9979/1969 Hartzog 99/330 Holland, both of 111. 15631158 2/1971 3,608,4729/197] [73] Assignee: Chemetron Corporation, Chicago, 3,610,133 10/1971Mies et al. Ill. by said Albright 3,613,550 10/1971 Thompson 99/416 [22]Filed: June 7, 1973 Primary ExaminerBilly J. Wilhite [21] Appl 367,810Attorney, Agent, or FirmShoemaker and Mattare,

I Related US. Application Data [62] Division of Ser. No. 881,230, Dec.1, 1969, Pat. No.

3,793,949 [57] ABSTRACT [52] US. Cl 99/330, 99/332, 99/408, Theessential concept of this invention basically in- 99/416 volves theimproved structuring and operative ar- [Sl] Int. Cl. A47] 37/12 a g entOf a multiple-receptacle apparatus for the [5 8] 7 Field of Search99/330, 408, 327, 329, press rized cooking of food in hot, nomaqueousliq- 99/403,332, 344, 448, 416; uid, wherein the food is inserted intoand removed 137/625.l8, 624.1 1 from a receptacle cooking compartmentwhen it is es sentially drained of the hot liquid and free of pressure.

[56] References Cited UNITED STATES PATENTS 25 Claims, 36 DrawingFigures 2,532,639 12/1950 Payne 99/403 PATENIED DEC I 0 i974 SHEU 3 OF 9OIL HOT

LIQUID DRAIN FILTERED LIQ RE I E Ul RETURN FRESH AIR PATENTEB BEE 101974 SNEU 7 OF 9 PATENTEB [1E8] 01974 SHEH 8 0F 9 FIG. 32

FIG. 33

PAIENIEDBEBIOW $851044 MEI EMF 9 FIG. 34

APPARATUS FOR COOKING FOOD IN HOT NON-AQUEOUS LIQUIDS UNDER PRESSUREThis is a division of application Ser. No. 881,230 filed Dec. 1, 1969now U.S. Pat. No. 3,793,940.

This invention relates to a new and effective structuring of equipmentfor use in the cooking of food in hot, non-aqueous liquids underpressure.

It is a well known fact that the frying and/or baking of food-especiallymeat-requires a considerable period of time. During that time thenatural juices, inherent in the food, are subjected to the hightemperatures required for cooking the food. This converts the foodjuicesinto steam which escapes into the ambient atmosphere. Such extraction ofthe juices lessens the taste appeal and the nutrient quality of thefood.

A greatly-lessened time-period for cooking food, especially meat, inpressurized, hot, non-aqueous liquids has been the subject matter of anumber of patents in recent years. Examples of such apparatus are shownin the US. Pat. Nos. 2,532,639; 2,778,736; 2,827,379; 2,917,200;2,918,861; 2,938,648; 2,964,215; 3,194,662; 3,232,267; 3,259,521;3,314,416; 3,364,845 and 3,410,199. Some of these have been incommercial use.

Such types of apparatus are used with the cooking chamber operating atpressures ranging from 14 to 35 psi, for cooking periods ranging from 6to 12 minutes. The general optimum for these conditions are 35 psi attemperatures approximately 380 degrees. The time periods have to bedetermined by the size and nature of the food product being processed,and the desired resulting cooked condition of the foods.

In such-above-noted, patented apparatus, at the close of each cookingcycle, the cooking chamber has to have the pressure reduced to nearlynormal ambient atmospheric conditions. This is imperative before openingthe chamber for the removal of the food. Any attempt to obtain access tothe chamber, before such reduction to pressure, very possibly couldresult in serious harm to the operator and/or the spraying of particlesof hot liquid over adjacent areas. Hence, a minute or more has to elapsebefore the cooked food can be removed from the hot liquid. As aconsequence a considerable portion of the natural juices in the food areconverted into steam, during this brief period, rising into the spaceabove the hot liquid. Obviously, this adds, somewhat, to the pressure inthe receptacle and tends to further delay the removal of theclosure-lid, and the withdrawal of the food from the hot liquid. Thus,in these prior disclosures there, inevitably, occurs the condition whichhas been noted above with regard to the process of frying or bakingfoods; namely, the loss of a portion of the natural food-juices.

Another disadvantage of such apparatus, as shown and described in thesepatents, is that under continuous use over periods of time, the drainingand filtering of the liquid has to be effected when the apparatus is notrequired for cooking. As a result particles released from the earliercooked food tend to accumulate in the liquid during such extendedcooking periods. These accumulations tend to lessen the cooking efficacyof the liquid over an extended period of time. Moreover, the overcookedparticles from previously-processed food tend to cling to thelater-cooked food. The result is a reduced appeal of the later cookedfood.

It also should be noted here that the structures of the aforementionedpatents were developed to meet a then-current demand for mass-productionof food products cooked in pressurized hot liquid. Currently, thatdemand has increased so greatly that these antecedent, single-receptacleapparatus are insufficient to meet this increased demand.

The main objects of this invention are; to provide a radically newstructuring of a multiple-unit apparatus for the cooking of food in hot,non-aqueous liquids under pressure; to provide improved means foreffecting the practically instant draining of the hot liquid andpressure from a receptacle at the end of a predetermined cooking periodto permit the momentary withdrawal of the cooked food and the insertionof uncooked food, with the subsequent return of the hot liqaid andpressure tothe loaded receptacle; to provide for the introduction of hotliquid and pressure into a receptacle and subsequently effecting apractically instant withdrawal thereof; to provide improved means ofthis kind for transferring the hot-liquid and pressure from onereceptacle to another; to provide an improved arrangement of a pluralityof individual cooking receptacles in juxtaposed arrangement operable toeffect the pretimed cooking of food successively in the respectivereceptacles; to provide improved means for the filtering of the hotliquid; to provide improved means for the filtering of the hot-liquidincident to each transfer thereof from one receptacle to another; toprovide means for the automatic flushing of the filter following eachpassage of hot liquid therethrough; to provide a multiple, food-cookingapparatus of this kind wherein two or more receptacles may be arrangedon a common support; to provide an improved means for maintaining adesired temperature of the liquid and pressure of air in eachfood-loaded receptacle throughout a continuous and uninterruptedoperation of the apparatus; to provide an improved arrangement ofmanually-activatable, instruments for automatically effecting thepredetermined cooking period in each receptacle; to provide an improvedconcentric arrangement of three receptacles with a pair ofrelativelyshiftable, coordinated valve elements the functioning of whichis predetermined by the manual setting of certain of the instruments; toprovide an apparatus of this kind wherein three receptacles areconcentrically fixed about a central axis of rotation; and to provide animproved food-cooking apparatus of this kind of such simple structure asto make highly economical the manufacturing and marketing thereof andexceedingly gratifying and profitable the use thereof by purchasers.

The attainment of these objects can be effected by any type ofstructural arrangement comparable to what is illustrated and explainedherein. Such an arrangement involves a plurality of receptacles thesequential functioning of which is controlled by a valve-complex and anassociated-timer-controlled mechanism. The adaptation herein showninvolves a valve-complex of frustum form. Whatever its form thevalve-complex is activated to effect successive foodcooking periods inthe respective receptacles with the recurring transfer of the hot liquidand/or pressure from one receptacle to another at the termination ofeach cooking period. The arrangements herein show multiple receptaclesdisposed in differentvertical and horizontal relationships.

.In the adaptations shown in the accompanying drawings;

FIG. 1 is a front perspective view of a cabinetenclosed,three-receptacle cooking apparatus embodying the hereinbefore statedconcept, with the most forward closure-lid shown retracted to permitfoodloading thereof;

FIG. 2 is a rear view of the instrument panel shown in FIG. 1;

FIG. 2a is a much-enlarged view of the instrument shown at the left endof the instrument panel;

FIG. 3 is a reduced-size, plan'of the receptacle arrangement as viewedapproximately from the plane of the line 3-3 of FIG. 1;

FIG. 4 is a somewhat reduced front elevational view of two of thereceptacles taken on the plane of the line 4-4 of FIG. 3;

FIG. 5 is a much-enlarged, vertical, diagrammatic, cross-sectional viewof the frustum-type valve-unit as viewed from the plane of line 5-5 ofFIG. 3;

FIGS. 6 through 10 are reduced-size, cross-sectional views taken on theplane of the respective lines 6-6 through 10-10 of FIG. 5, designed toshow the ports that are open for fluid flow in the respective planes;

FIG. 11 is a diagrammatic chart showing the six stations through whichthe receptacles successively move, with halts at each station, duringthe successive cooking of batches of food in each of the threereceptacles;

FIG. 12 is a miniature and somewhat diagrammatic, verticalcross-sectional view of a pair of the receptacles at the stations II andVI of FIG. 11, as viewed from the plane of the line 12-12 of that FIG.when the hot liquid is being transferred from any one to another ofthese receptacles;

FIG. 13 is another miniature and somewhat diagrammatic, vertical,cross-sectional view of a pair of the receptacles at the stations IIIand V respectively, during a food-cooking period; as viewed from theplane of the line 13-13 of Hg. 11;

FIG. 14 is another miniature and somewhat diagrammatic vertical,cross-sectional view of one of the receptacles taken on the plane of theline 14-14 of FIG. 11 showing the empty condition just before theclosure-lid is withdrawn;

FIG. 15 is a similar miniature-size and somewhat diagrammatic; verticalview of the three receptacles--with the forward one in cross-sectionwhen at the foodloading and -unloading station, the view being on theplane of the line 15-15 of Hg. 11;

FIG. 16 is a peripheral layout of the inner face of the outer member ofthe valve-complex;

FIG. 17 is a peripheral layout of the outer face of the inner member ofthe valve-complex;

FIG. 18 is a miniature diagrammatic perspective of themotor-clutch-drive (juxtaposed to the inner part of the valve-complex)which effects the controlled, recurring rotative movements and halts ofthe receptacle relative to the six stations shown in FIG. 11;

FIG. 19 is a diagrammatic, side elevation of the various units of themotor-clutch drive shown in FIG. 18;

FIG. 20 is a much-reduced exterior view of one of the receptaclesindicating the electrical connections for heating the cooking liquidtherein;

FIG. 21 is an inside face view of the housingmounted, three-track,two-trolley heatcontrol feature for effecting the successive cookingperiods in the receptacles;

FIG. 22 is an enlarged, cross-sectional view, taken on the plane of theline 22-22 of FIG. 21, showing the opposed trolleys of FIG. 21;

FIG. 23 is an enlarged, partly broken-away, view of the device, shown inthe circle A of FIG. 18, which controls the recurring 60 rotation of thereceptacles during the normal continuous use of the apparatus;

FIG. 24 is an enlarged side view of a pair of trolleys shown in FIGS. 20and 22;

FIGS. 25 and 25a constitute a schematic layout of the circuitry and thevarious instruments involved in the operation of the preferredadaptation of such an apparatus, incident to the successive cooking offood in the respective receptacles;

FIG. 26 is a perspective view of one of a pair of electric heatingelements used in each receptacle;

FIG. 27 is another exploded, diagrammatic, perspective of the primaryfeatures of this apparatus;

FIG. 28 is an exploded perspective of the parts of an auxiliary filterused in the receptacles;

FIG. 29 is a perspective view of one of the containers used for thecooking of food in this apparatus;

FIG. 30 is a vertical, cross-sectional view of a stack of thesefood-containers as they generally are used with this apparatus;

FIG. 31 is a view of the handling tool for inserting into a stack ofthese containers-loaded with food- -and later removedtherefrom;

FIG. 32 is a diagrammatic view of a modification wherein the receptaclesare stationary and the inner, frustum-shaped valve-unit (FIG. 5) isrotative relative to the receptacles; I

FIG. 33 is a diagrammatic plan view of another modified structurewherein three receptacles are arranged in horizontal disposition;

FIG. 34 is a diagrammatic; cross-sectional, view of a pair ofvalve-connected receptacles horizontallydisposed for effectingsubstantially the same results as are accomplished in these otherdevelopments;

FIG. 35 is a view showing two such receptacles in vertical disposition;and

FIG. 36 is a view of the front or top, respectively, of what is shown inFIGS. 34 and 35.

Any of the multiple-receptacle apparatus, herein shown and described,generally will comprise a cabinet A supported on an enclosed framework Bmounting a plurality of food-cooking receptacles C and havingfood-loading and -unloading openings D, to the respective cookingchambers E, each sealed by a closure-lid F and wherein the heating ofthe liquid is controlled by heat-pressure system G, in a sequence aseffected by motor mechanismsI-I-l and I-I-2 under the control of a groupof operational-control instruments I mounted on a panel .I andincorporated in a circuitry K plus certain auxiliary units L, for usewith special food-cooking accessories M, all of which will be set forthin detail in what follows.

A multiple-receptacle apparatus embodying the foregoing concept,comprises juxtaposed, open-end cooking receptacles arranged to permitthe receptacle (i) to be successively loaded with predetermined batchesof raw food, (ii) having the closure-lids positioned over the open endsof the loaded receptacle, (iii) successively subjecting the loadedreceptacles to pretimed cooking periods, (iv) successively effecting thefiltered transfer of the hot liquid and pressure from one receptacle toanother, (v) retracting the respective closurelid and (Vi) removing thebatch of cooked food and inserting fresh batch of raw food, whereuponthe apparatus is subject to (vii) a continued succession of thesefunctions.

Several types of such three-unit and two-unit apparatus are shown hereinfor use with either verticalor horizontally-disposed receptacles.However, such an apparatus could incorporate four or more receptacles.

A presently-preferred structure, for such an apparatus, is shown inFIGS. 1 through 32. This adaptation involves a battery of threeopen-top'receptacles C, hereinafter occasionally referred to as x, y and2, each with its own closure-lid F. Such receptacles C areconcentrically arranged in vertical disposition, with respect to acentral standard 30 on a valve-complex 31 secured to a base plate 32 ofthe framework B. The functioning of such a group of receptacles C isdetermined by the coordinated action of the other features noted inthese above paragraphs.

The closure-lid F, as shown for use in this multipleunit apparatus, isone of the several possible forms shown in Applicants co-pendingapplication Ser. No. 793,392, filed .Ian. 23, 1969, now abandoned,continuation-in-part filed Sept. 29, I97], Ser. No. 184,892. In thatapplication the herein used closure-lid is shown in FIGS. 4 and 5.However, the closure-lid F could be one of those shown in FIGS. 6through 13 of the aforesaid co-pending application, or, perchance ofanother different form. In fact certain of these might be preferred forsome of the multiple-unit structures hereinshown, or later developed.

A closure-lid 33 for each of the receptacles x, y and z, of theabove-noted type, is shown suspended by a flexible tie 34 from an arm 35hinged to a bracket 36 mounted on the standard 30. Springs 37 (FIG. 1)are fixed at their inner ends of the bracket 36 and looped around therespective arms 35. These serve to position each closure-lid 33 againsta flange 38 (FIG. 1) ofa receptacle C, pending the operative retentionof the closure-lid by the later-produced cooking pressure therein. Thesesprings 37 also bias the respective closure-lid'33 upwardly above thereceptacle C when the lid is to be removed from within a particularreceptacle C (FIG. 1), as will be explained later.

The heat-pressure system G involves the valvecomplex 31, heat-producingunits 71, a track-trolley feature 72 and thermal couples 73 connected topyrometers 74 mounted above a group of receptacles C, as shown inFIG. 1. V

The valve-complex 31, for the adaptation shown in most of the FIGS. 1through 27, is a most significant feature of this apparatus. As FIG. 3indicates, such a valve-complex is connected to the respectivereceptacles C by a series of conduits in the form of tubes 41, 42 and 43(See also FIGS. 12, 13, 14 and These tubes provide for the hot liquidand air-pressure drain and supply, respectively, to and between thesethree receptacles x, y and z. The functioning of this valvecomplex willbe explained in detail in the subsequent operation" section of thisspecification.

Such a frustum-valve-complex 31, as shown in FIGS. 5 through 10, isconstituted of three main parts 44, 45 and 46. However, it should beunderstood that this FIG. 5 is somewhat diagrammatic in that theabove-noted tubes 41, 42 and 43, and the hereinafternoted ports andchannels are shown as diagrammatically opposed. In the actual structurethere are three groups of these tubes, and opposed ports and channels,as is readily apparent from FIGS. 5 through 10 and FIGS. 16 and 17.

The top part 44 serves as a seal for the upper open ends of the parts45. Such part 44 is secured in place, on the upper end of the part 45 bya number of bolts 47.

The fixed inner frustum part 45 has the flanged baserim 48 bolted to thebase plate 32 of the framework B (FIG. 3). Interiorly, this part 45 hastwo axially-spaced compartments 51 and 52. Leading to and from theserespective compartments 51 and 52 are special axiallyand radially-spacedchannels as presently noted. (See above-noted FIGS. 5-10) The uppercompartment 51, closed by the plate 44, preferably is of cylindricalform with an inverted, downwardly-disposed conical extension 53. Afilter element 56, here shown as of conical form, is embraced within thecompartment 51 above the extension 53. Subject to direct recurringcommunication with this compartment 51 and its conical extension 53 arethe series of tubes 41, 42 and 43, through the respective channels 57and 58 and single axial channel 59, as these receptacles C movesuccessively through the series of stations, I, II, III, IV, V and VI,as will be explained in detail in the later operation section of thisspecification. Intermediate these groups of channels is acircumferential slot 62 and a port 54 communicating with a fresh-airduct through the axial extending-fresh air duct 60. The slot 62 is of alength of about one-third the exterior circumference of the valve partand receives air-pressure from channel separate from fresh-air duct 60.(See FIGS. 5, 9, 17 and 18) It is important that note be taken here ofthe position and dimension of the slot 62 in the part 45 of thevalvecomplex 31. It is through this slot that fresh-air is supplied toany pair of the receptacles C when they are at the intermediatefood-cooking stations III, IV and V, (FIGS. 11 and 13).

The lower compartment 52, closed by a plate 63 (FIG. 5), has acommunication with two axially-spaced, radial channels 54A and 65, thelatter of which leads to a deteriorated air duct 66 wherein a pressureregulator (PR) is installed. The channel 54A is in registration with thetube 43 when a cooking receptacle is at station II for the purpose ofventing air pressure during the transfer of hot liquid from a receptacleat station VI. The venting of pressure is done through the tube 43 fromthe receptacle through channel 54A, into the compartment 52 and out thedeteriorated duct 66 incorporating a pressure regulator which is set tomaintain a pressure somewhat lower than is set for the pressure cookingvia slot 62 or special pressure duct 60 (FIGS. 5, 9 and 10). Suchpressure regulator prevents the complete loss of pressure from theair-pressure receiver 102 during the transfer periods while the ventingof the pressure via duct 66 prevents a static pressure between cookingreceptacles at stations VI and II during transfer which might otherwiseretard the complete transfer of liquid and pressure from the receptacleat station VI to station II. During any transfer of hot liquid pressureis retained in both receptacles at stations II and VI. This ensures thatfood products, cooked in this apparatus, are constantly under pressurefrom the inception of being immersed in hot liquid throughout the entirecooking period. A slightly higher pressure is maintained at station VIto accelerate liquid transfer between stations VI and II.

Note should be taken here that the air-duct61'connects with theair-pressure reservoir receiver 102 (FIG. 3) independent of the air duct160. The air which feeds the slot 62 via 160 supplies air-pressure forthe cooking receptacles at stations III, IV and V. Air outlet duct 66(FIGS. 5 and and 18) has the pressure regulator whereby pressure fedinto the system by duct 61 is prevented from being dissipated to theextent of emptying the air-pressure receiver 102 and effecting thecomplete loss of pressure during the cooking process.

The rotatable outer frustum part 46 has ports 41 42 and 43' wherewithare connected the hereinbeforenoted tubes 41, 42 and 43 for therespective receptacles C. Also, as shown in FIG. 5, a lower portion ofthis frustum part integrates a gear 90, as will be explained in afollowing section of this specification.

It is important to note here the three series of circles 64' and .67 inFIG. 16. These represent the respective inner ends of the three elbows68 fixed on the exterior of the rotatable outer frustum part 46 of thevalvecomplex 31. Also, note should be taken here of the circle 54 in theFIG. 17. This is in the same circumferenceas the 43' ports and the slot62 in the stationary valve part 45. As will be explained incircumference as operation section of this specification, this port 54provides for a charge of fresh air pressured into the receptacle C atthe station VI to accelerate the transfer of the hot liquid therefrom tothe receptacle C at station II.

Because of the weight of the receptacles Cparticularly when loaded withcooking foodand their laterdescribed critical functioning, these twoparts 45 and 46 of the valve-complex 31, have to be very carefullyformed and machined.

Heating of the receptacles C could be effected by gas units, as shownincopending application Ser. No. 750,353 filed Aug. 5, 1968, now US. Pat.No. 3,655,4l 1, Apr. ll, I972. However, for the instant development atype of heating element 71presently preferred (FIG. 26)is shown arrangedin pairs in each of the receptacles C (FIG. 3) The terminal ends of eachsuch heating element 71 extends outwardly of the respective receptaclesC through insulation knobs 75 (FIG. A pair of wires 76, from ajunction'box 77 fixed adjacent each receptacle C, provides for a 220volt single-phase connection to the respective pairs of heating elements71 for each receptacle C, during its cookingperiods. Other wires fromeach junction box lead to the track-trolley feature 72.

The track-trolley feature 72 comprises a set of conduction bars 78, a, band c, and pairs of opposed arms 79 each journaling a roller 81. A pairof such arms 79 are hingedly mounted on each receptacle C (FIGS. 22,27). The mounting of these arms is such as will permit them to straddlethe trackbars 78 so as to bring the'rollers 81 into contact with theouter track bars a and 0, when the respective receptacles C are in thefoodcooking positions III, IV and V, as indicated in FIG. 11.

These three conduction bars a, b and c are insulatively attached to anarcuate-shaped plate 82 and protectively recessed in a channel-shaped,insulated hood 83 (FIGS. 21 and 22). The hood 83 is fixed interiorly onthe framework B to embrace any two of the receptacles when in thestations III,.IV and V (FIGS. 3 and 11).

The linear dimension and positioning of the tracktrolley feature 72asshown in FIGS. 311-is such will maintain heat for the pair of heatingelements 71 in any receptacle C at the stations III, IV and V.

Thermal couples 73 have suitable connections 73' to the respectivepyrometer 74 FIG. 1. These pyrometers are instruments with a visual dialand manuallyoperable knob whereby to indicate the desired temperature ofthe hot-liquid in the receptacle C, as registered by the respectivethermal couples 73. On the face of each pyrometer 74 is a small light.bulb 74' which flashes on and off to indicate the condition of therespective heating element 74.

The motor-mechanism H-l, for effecting the sequential rotation of thereceptacle C, is indicated most clearly in perspective in FIG. 18-anddiagrammatically in FIG. 19. Such mechanism involves a motor 85associated with a gear assembly 86 and an indexing component 87. A chaindrive 88 to a pinion 89, meshing with gear 90 on the valve-complex 31,effects the recurring sixty degree advance of the receptacles C throughthe hereinbefore noted six stations. (FIG. 11) All of these parts aremore or less conventional structures. It is their arrangement andfunctioning that is significant, as determined by thepresently-described instruments I.

The motor 85 is a conventional hp which, as shown 'in FIG. 18, ismounted on the framework B inwardly of the front of the cabinet A. Theassociated gear assembly 86 is a conventional arrangement such as willeffect the requisite controlled advance of the receptacles C recurringlythrough the six stations as indicated, diagrammatically, in FIG. 11.

The indexing component 87 involves a clutch 91 and a trip-switch device92. (FIGS. 18, 19 and 23) The relationship of this clutch 91 with thetrip-switch 92 is indicated diagrammatically in FIG. 19. At the right ofthis figure a train of gears 86 is interposed between the gear assemblyand the clutch 91, which through the chain drive 88, effects the driveof the pinion 89 for advancing the receptacles C through therespectivestations. The continued rotation of this gear assembly and the chaindrive 88 is such that each complete rotation of the clutch 91 effectssixty degree advance of the receptacles C successively through the sixstations, as shown in FIG. 11. The manner wherein this is effected willbe set forth in the operation section of this specification.

. The trip device 92 involves a rocker arm 93, mounting a roller 94,hinged to a housing 96 for activating a conventional microswitchconcealed within the housing 96. As shown in FIG. 23 an'action pin 97for such microswitch, extends outwardly of the switch housing in contactwith a hub 98 on the arm 93. Such a'trip device 92 is arranged on theframework B so that the roller 94 is spring-biased for repeated contactwith a trip stub 99 on the lower rim of the clutch 91.

The motor-mechanism H-2, which provides for the requisite air-pressurein the receptacle C, is diagrammed in FIG. 3. This involves aconventional motor-compressor unit 10], air receiver unit 102 and apressure-control item 103. Y

The motor-compressor unit 101 (FIG. 3) is a conventional assembly set ina forward part of the cabinet A on the supporting framework B. Theair-pressure receiver 102 is set on a rear portion of the framework B,diagonally opposite the motor-compressor unit 101.

The pressure-control item 103 is shown directly above the motor of theair-compressor unit 101. A tube 104 connects the two units 101 and 102.Another tube 105 leads from the air-receiver 102 to the fresh-air duct61 (FIG. Another tube 106 leads to fresh-air duct 160 which feeds slot62 with constant air pressure. A pressure-relief valve is installed inthe tube 106 to vent excess pressure to surge tank 126. This avoidsexcess pressure build-up during cooking at stations III, IV and V.

The Instruments I, for controlling the functioning of this apparatus aremounted on the panel J and have to do with controlling the successivefood-cooking operation in the receptacles C. The arrangements of theseinstruments is shown in FIGS. 1 and 2.

The two major instruments, of this group, are a cooking timer 107 and ahot-liquid transfer timer 108 (See FIG. 2). The respectivemanual-setting dials 107' and 108 for such timers are shown at oppositeends of the panel I in FIG. 1. From FIG. 2a it will be noted the dial107' mounts two pointers. On the apparatus, one is black and the otheris red. Adjacent the cooking timer 107 is a 220 volt switch 109 and a110 volt switch 110 with control buttons 109 and 110' shown in FIG. 1.Corresponding signal lights 111 and 112 are positioned directlyabovethese switch buttons 109' and 110'. Juxtaposed to these switchesand lights is a rotatable indicator 113 for a cooking pressure-gage 114shown on the back of this panel J (FIG. 2). Inwardly adjacent the dial108' is a switch button and a signal light 117'. At the left of that isa fuse 121. The switch button 115 is in circuit with the holding relay117 (FIG. 2) which factor in an assured, uninterrupted, sequentialadvance of the receptacles through the six stations, as shown in FIG.11.

On the back of this panel are these other instruments,

a holding relay 117, a safety relay-switch 118, a buzzer 119 and ajunction board 120.

It is advantageous to have such a complement and arrangement oftheinstruments I to ensure not only the automatically-timed cooking periodsfor the receptacles containing the food but also to ensure against anyhazard of an over-timed cooking period for any batch of food. Thislatter is achieved by the visual and audible signals 117' and 119 toalert an attendant to the need for unloading and loading each successivereceptacle C at station I. These will be explained further in theoperation" section of the specification.

The auxiliary units L involve some form of supplemental filters 125, asurge tank 126, a receptacle draining-hose 127 and a receptacle flushingdevice 128 (FIG. 1).

The supplemental filters 125 (FIG. 28) serve as an accessory to theprimary filter 56, to ensure the most complete straining of the hotliquid in the course of the transfer from one receptacle to another, ashereinbefore noted. When used these are removably set in the bottom ofeach receptacle. Obviously, these supplemental filters may be formed ofvarious materials. This might depend upon the design and dimension ofthe receptacle wherein they are used. They could be disks ofspecially-formed, fairly stable porous substance such as generally willmaintain its planar form when in use position. Thetype shown in FIG. 28comprise upper and lower, fine-mesh fabric disks 131 and 132 with aninterposed ring 133 interiorally spanned by a series of spokes 134.Whatever their structure such filters would be dimensioned just enoughless than the interior diameter of the receptacles C as to seat in thebottom of a receptacle. They should be such as to easily be insertedinto and withdrawn from the receptacles, as occasion may demand.

The surge-tank 126 as shown in FIG. 3 as of rectangular form andattached to the framework B at the lower, rear, right corner thereof. Apipe 136 is shown attached to the rear of the tank 126. This is forconnection to a supplemental outlet exteriorly of the area atmospherewherein the apparatus normally is in use.

The draining hose 127 is shown in FIG. 27. It is provided for attachmentto a drain-pipe 136 secured to the bottom of each of the receptacles C.Such a hose 127 is of a length sufficient to span the distance from theapparatus to a point that will permit the discard of the deterioratedliquid from the receptacle C to a sewage service. One end of such a hose127 and the drain-pipe 136, have fixed to the respective parts aconventional quickconnect and -release" coupling 137.

The receptacle flushing device 128 (FIG. 1) comprises a section of hose138 embraced by a coiled spring 139 with a hand-controlled spray nozzle140 at the other end. In this FIG. 1 the device is shown suspended froman overhead source of water supply in such disposition as to make itconvenient for occasional use for cleansing the receptacles C from timeto time, during and for after the use of the apparatus.

The food-cooking accessories M include food containers 142 and anassociated handling tool 143 (FIGS. 29, 30 and 31).

The food-containers 142 are in the nature of trays. As herein shown,they are of comparatively shallow depth, and structured from a suitabletype of perforate material. When stacks of such traylike containers 142are inserted into the receptacles C the hot liquid floods all items offood in each tray. Each such tray has a short, integrated central nipple144 and a plurality of prongs 145 depending from the bottom perimeter.These nipples 144 and prongs 145 are so arranged that when severalloaded trays are stacked the prongs 145 on the upper tray engage theinner edge of the rim of the next lower tray with the central nipples144 axially aligned (FIG. 30).

The handling tool 143 comprises a tube 146 embracing a rod 147 withrespective handgrips 148 and 149, and a latch 150.

The hand-grip 148 is fixed to the upper end of a tube 146 and thehand-grip 149 is fixed to the upper end of a rod 147 concealed in thetube 146. The latch 150 is pivoted at 151 in the slotted lower end ofthe tube 146. A wire 152 connects the inner end of the latch 150 withthe rod 147. The hand-grip 148 has an axial bore 153 wherein ishousedaspring 154 retained in place by a nut 155 and bearing against a washer156 fixed to the rod 147. The spring 154 normally biases the rod 147 todispose the latch 150 radially outwardly at the lower end of the tube146. However, when the two hand-grips 148 and 149 are grasped, so as topull them toward each other, the spring 154 is compressed and the latch150 is retracted into the tube 146. The use of this handling tool, withthe food containers 142, will be explained in the operation" section ofthe specification.

The operation of this apparatus requires recognition of the fact thatthe concept and construction thereof provides for a functioning neverheretofore known or attainable in any antecedent disclosure. Thefunctioning permits an uninterrupted, pressurized cooking of successivebatches of food in hot, non-aqueous liquid in a plurality of receptacleswherein the hot liquid is injected for cooking food with an almostinstant removal of the hot-liquid from each batch of cooked food and theimmediate insertion of a fresh natch of food after a receptacle isdrained of the hot-liquid and pressure.

Preparation for a continuing useof this apparatus requires recognitionthat such use may extend over several hours; sometimes for an entire dayor night. To initiate that preparation, two receptacles (e.g. y 2 FIG.11) are supplied with the requisite amounts of the nonaqueous liquid.The amount for each receptacle may require a half to three-quarters ofits capacity. When placed in these two receptacles the liquid may be atno more than room temperature--possibly less. The supplying of these tworeceptacles with the liquid should i take place with the two receptaclesat the respective stations Hi and V (FIG. 1 1): The closure-lid 33 foreach of these two receptacles then is set in place.

When any of these two receptacles C are at these stations III and V twopairs of rollers 81, of the tracktrolley System72, are in contact withthe bars 78 a and c to supply a 220 volt to the heating elements 71(FIGS. 3 and 24).

The button 109' is depressed. The signal light 111 is illuminated andthe 220 volt current is supplied to the tracktrolley system 72. Theheating of the elements 71 in these two receptacles begins. Thepyrometers 74 for all three receptacles C must be set to indicate therequired cooking temperature in these two receptacles, and for any tworeceptacles thereafter at these two stations. Incidently, when any twoof the receptacles C has a port 43' of the tube 43 in registration withthe peripheral slot 62, in the valve part 45 (See FIG. 17 and 18), airpressure in that one or those two receptacles is supplied and/ormaintained therein. Such air pressure is derived from the'air-pressurereceiver 102 as it is developed and maintained by' the air-compressorunit 101 (FIG. 3).

Any time the heating elements 71 are on, in the respective receptaclesat stations III, IV and V, the light 74 (FIG. 1) for the respectivereceptacles will indicate that fact.

These preliminaries having been effected the apparatus is ready forcontinuous use.

If it has not been done previously, the next operation is the setting ofthe dials 107 and 108' for the respective cooking timer 107 and'thehot-liquid transfer-timer 108. Obviously, this is effected bypositioning the knobs on the dials 107' and 108'.

These timers and all of the other instruments on the panel Jother thanthe switch 109-are in a 110v circuit controlled by the activation of thebutton 110' and 115. However, there is a predetermined sequence that isimperative for the functioning of these instruments in the continuingoperation of the apparatus, as will appear in what follows.

The liquid in the two receptacles, at stations III and V, being at therequisite temperature the next of these preparatory actions is theloading of the receptacle at station I. When this is done, and theclosure-lid has been sealed in place, the buttons 110 and 115 aredepressed. The lights 112 and 117' indicate that this 1 v circuit hasbeen closed to all the instruments involved for the continuous use ofthe apparatus.

The button 110', once so depressed, remains depressed during anycontinued use of the apparatus. The 5 button 115, however, requiresdepressing, preferably, following each loading of a receptacle atstation I. If this is not done, at that time, the buzzer 119 (FIG. 2)will sound to alert an attendant to such negligence. When there is thisdepression of the button 115, following the loading of any receptacleand the closure-lid 33 is set in position to seal the receptacle C atstation I, the three receptacles, then, are advanced automatically onestation each, in accordance with the pre-set time sequences controlledby the timers 107 and 108.

It is at this point that a hereinbefore-noted phenomenon of thisinvention takes place viz: the recurring transfer of the hot-liquid fromone receptacle to another at these stations. The nature of that transferwill become evident most readily by reference to FIG. 1-1. For example,the rotative part 46, of the valve complex 31 (FIG. 5) being activated,advances receptacle 2 to station VI and receptacle x to station II. Thisbrings the port 41', for the tube 41, and the port 43, for the tube 43from the receptacle z, into registration with the respective channels 57and 54 in the stationary part 45 of the valve-complex 31. Concurrently,the port 42 for the tube 42 and the port 43 for the tube 43 of thereceptacle x are brought into registration with the respective channels58 and 54A in the stationary valve part 45. This establishes threeconcurrent conditions in this valve-complex as this hot-liquid transferbetween these two receptacles is effected. The hot liquid from thereceptacle z drains from the tube 41 to the channel 57 which passesthrough the filter 56 and out through the channel 58 into the tube 42for injection into the foodloaded receptacle x. Concurrently, fresh airfrom the duct 61 passes through the axial channel 60 via the radialport.54 into the tube 43 to the receptacle 1; the fresh-air flowaccelerates the flow of the hot-liquid through the filter 56 enroute tothe receptacle x.

Here, then, two other phenomena of this invention are effected. One, isthe injection of hot-liquid into the closure-sealed, food-loadedreceptacle (e.g. receptacle x at station II). The other is the filteringof the hotliquid incident to each hot-liquid transfer.

Although the receptacle 2 is emptied of hot liquid there still ispressure therein as the receptacle 1 moves from station'VI to station I.

In its approach to station I, the port 43 for the justdrained receptaclez, comes into registration with the inclined radial channel 59 (FIGS. 5and 14). Thereupon, all remaining pressure is vented from the receptacle2 through the inclined channel 59 and into the lower extension 53 of thechamber 51. Such pressure passes through the bottom of the filter 56 andout through the chamber 51 into the channel 67 for discharge into theelbow 68, via port 67. This vents the pressure through the port 64 atthe bottom of the elbow 68 and out through the channel 64 into thestationary valve part 45 and through the deteriorate air duct 68A to thesurge tank 126 (FIG. 3).

Such venting of this air flow through the filter 56 constitutes anotherof the phenomena of-this apparatus; namely, the cleansing of the filterelement 56 following the cooking of food in each of the receptacles.

} In the instant embodiment the inclined channel 59 is below the filtercompartment 51 and its extension 53.

At the time of the afore-mentioned hot-liquid transfer, channel 59 isfilled with hot liquid, incident to the passing thereof from channel 57down through chamber 51 and out through the filter 56 into the lowerextension 53. Upon the next 60 degree rotation of the receptacles a tube43 comes into registration with channel 59. Thereupon all remainingpressure in the receptacle, at station I, is vented through channel 59.This forces the hot liquid in the channel 59 up through the filter 56and out through an elbow 68 and out through the duct 68A for dischargeinto the surge tank 126. Air pressure per se could be used to achievethis cleansing result.

The receptacle 2 now practically drained of hotliquid, and any remnantof air pressure, is set at station I as the receptacles x and become setat station III and V, respectively. The closure lid 33 for thereceptacle 2: at station I is removed, loaded with food and theclosure-lid reset within a few seconds. Meanwhile, the first-loadedreceptacle x begins its food-cooking function at station III.

Note should be taken here of the earlier observation that there are twopointers associated with the cooking timer 107 (FIG. 2a). One is black,the other is red. When the knob for this cooking timer 107 is turnedacross the dial both pointers are set at the then-desired cooking periodfor each receptacle, successively at the two stations III and V. At theinstant a food-loaded receptacle C moves into station III-and all thefacilities are functioning-the red pointer initiates its move out fromits set position toward zero on the dial. Upon reaching zero, the redpointer snaps back into registration with the black pointer. At thatinstant, providing that the switch 115 has been depressed, the holdingswitch 117 activates the clutch drive assembly 86 to rotate thereceptacles 60 degrees bringing the receptacles into stations II and VIrespectively. At this station the transfer time 108 takes control of theapparatus and retains the receptacles at stations II and VI until thered pointer on timer 108 reaches zero. The hot liquid transfer iscompleted and at the instant the red pointer of timer 108 reaches zeroit snaps back to the pre-set black pointer. This activates the switch117 to cause the clutch drive mechanism to advance the receptaclesanother 60 degrees bringing the receptacles into stations I, III and Vrespectively. The timer 107, thereupon, resumes control of the apparatusin its continuous successive operation The button 110, when depressed,provides current for all the instruments functioning with a l v current,(FIG. 2). This excepts only the trolley-track system 72.

The motor 85, for the mechanism I-I-l, is in constant operation with itsfunctioning controlled by the onand-of position of the clutch 91, aseffected by the correlative functioning of the cooking timer 107 and theliquid-transfer timer 108.

As has been noted, in the antecedent portions of this operation section,the receptacles C move sequentially through recurring sixty degrees(FIg. 11). Such movement is controlled by the action of the clutch 91and the switch-trip device 92 (FIG. 23), as permitted by the aforesaidaction of the timers 107 and 108. Each depression of the button 115,preferably, immediately following the closure-lid sealing of thefood-loaded receptacle C at station I, awaits the zeroing-out of thecooking-timer 107. When it occurs the result is a releasing of theholding switch 117. Thereupon, the circuit to the switch-trip device 92reactivates the microswitch in the housing 96. This shifts the arm 93 toset the roller 94 in contact with the rim of the clutch 91 (FIG. 23).Under the action of the motor 85 the clutch 5 91 makes anotherrevolution subject to the stub 99 contacting the roller 94. The arm 93is retracted to cause the microswitch, in the housing 96, to cut offcurrent and release the holding switch 117.

Upon the next movement of the red pointer, on the transfer timer 107, inthe zero position, the microswitch in the housing 96 is reactivated tore-position the roller 93 against the rim of the clutch 91. Thecooking-timer 107 is reactivated, causing the red pointer to moveoutward towards zero. At that instant the group of receptacles advanceanother sixty degrees.

The total cooking time for each loaded receptacle is determined by thetime the receptacles are at stations III and V, plus any incidental timea receptacle is at station IV during the hot-liquid transfer between thereceptacles at stations VI and II. For example, if the cooking timer 107is set for three minutes and the transfer-timer 108 is set for oneminute, the total cooking time for any food-loaded receptacle is sevenminutes.

Periodically, these time periods will be influenced by the kind,quantity and quality of the food that is to be subjected to cooking.

FIG. 11 presents exemplary cooking periods of 180 sec., 30 sec., and 180sec. for each receptacle C between each hot-liquid transfer. Therefore,the cooking timer might be set for three minutes of recurring cookingperiods in each receptacle with the timer set at onehalf minute.

As each receptacle moves into station I all remaining pressure is ventedfrom it. Thereupon the attendant may instantly retract the closure-lidand remove the cooked food. He then may immediately load a batch of rawfood into the empty receptacle and seal the closure-lid. The attendantthen must depress button 115 which causes light 117 to be illuminatedindicating that the apparatus is ready to automatically rotate another60 degrees at the instant the red pointer on cooking timer 107 reacheszero. If the attendant fails to depress 115 the apparatus will notrotate at that instant but a buzzer will sound to warn the attendantthat the apparatus is ready to rotate and he must depress the button 115to allow it to do so. This prevents the apparatus from moving intotransfer stations II and VII, if an attendant has perhaps forgotten tounload, reload and seal the receptacle at station I.

The cooking of food in these receptacles is made expeditious andefficient by the use of the accessories illustrated in FIGS. 29, 30 and31. It is believed their use is quite obvious from these several viewsand the explanation thereof in the foregoing part of this specification.

Note should be taken here that, when occasions may require, theapparatus may be used for cooking food in only one receptacle or in tworeceptacles. This is capable of being effected by the appropriateactuation of the instruments I, as explained above.

At the close of use of this apparatus-0r at interims when long-extendedoperations are requiredcleansing of the receptacles can be effected byuse of either or both of the flushing device 128 and/or the quickconnectparts 137 (FIGS. 1 and 27) respectively. At

any time when this is being done, the supplemental filters 125 (FIG. 28)could be removed and cleansed.

In the use of the valve-complex 31, as shown in FIG. 32, the outer part46 is stationary and the inner part 45 is rotated. However, thesequences and results in effecting the cooking are substantially thesame as above set forth.

Variations and modifications in the details of structure and arrangementof the parts may be resorted to within the spirit and coverage of theappended claims.

In this FIG. 32, there are shown three receptacles similar in aspects tothose described above except that they remain stationary and the innerpart 45 of valve complex B1 is rotated in the timed relationship in thesame sequences as above described. Although the receptacles are shown invertical position, they could be placed in horizontal position with thesame valve complex operating in a similar manner.

FIG. 33 discloses. three receptacles in alignment with the receptaclesbeing in horizontal position. The receptacles 170 are open ended andeach is provided with a front closure 171 and a rear closure 172, eachof which when in closing position, seal the receptacle. Forward supports173 receive and hold the uncooked food from which it is inserted intothe cooking receptacle. Rear supports 174 receive the cooked food fromthe receptacles. Each receptacle is sequentially used to receive theuncooked food, receive the hot non-aqueous liquid and pressure, cook thefood, discharge the liquid and pressure, after which the cooked food isremoved all in the timed relationship as described above. Fordescriptive purposes, the receptacles have been indicated x, y and z.The receptacle x is connected to receptacle 2' by a conduit 175controlled by a valve 176, while z is connected to y by a conduit 177controlled by a valve 178 and y is connected to x by a conduit 179controlled by a valve 180.

The sequence of operation as shown is assuming 2 has completed a cookingoperation and y has had uncooked food placed therein and the receptaclesealed the hot liquid and pressure is transferred from 2' to y throughthe controlled conduit 177. The cooked food is then removed from zthrough the rear opening after removing the closure 172. Then begins acooking operation while x is being loaded with uncooked food and closed.Upon y completing the cooking operation, the hot liquid and pressure istransferred to x through the controlled conduit 179. During the cookingof the food inx', z is loaded with uncooked food. After x has completedthe cooking period, the hot liquid and pressure is transferred to zthrough the controlled enduitlji- Although as diagrammatically shown inFIG. 33, the valves and conduits are separate, the valve complex- 31could be used in the operation of the receptacles as shown.

FIGS. 34-36, inclusive, disclose two receptacles both in the horizontaland vertical positions. The valved conduits, as shown, conduct the hotcooking liquid and pressure from one receptacle to the other as thecooking is completed in one receptacle and then back to the onereceptacle as the cooking is completed in the other receptacle. Asimilar valve complex 31 could be used herein as modified for tworeceptacles.

We claim:

1. An apparatus for cooking food under pressure in hot, non-aqueousliquid comprising a plurality of receptacles each having an opening forthe insertion and removal of food, means for sealing each receptacleafter the insertion of food therein, means for introducing hot liquidinto one of the receptacles under pressure after the sealing thereof toeffect the cooking of the liquid-immersed food, means connected with thereceptacles for draining the liquid and pressure from the sealedreceptacle containing the cooked food, before retracting the sealingmeans to permit the withdrawal of the food, and timing means connectedwith the apparatus for controlling a pre-set timed cooking period forthe food-containing receptacle.

2. An apparatus as set forth in claim I including filter means connectedwith the apparatus for filtering the liquid from the food-containingreceptacle after each cooking period therein.

- 3. An apparatus as set forth in claim 1 including filter meansconnected with the apparatus for filtering the liquid from thefood-containing receptacle after the cooking period therein, and afilter cleaning means connected with the filter means for flushing thefilter after each filtering operation. I

4. An apparatus as set forth in claim 1 including filter means connectedwith the apparatus for filtering the liquid from a food-containingreceptacle both after each cooking period and before each cookingperiod.

5. An apparatus as set forth in claim 1 wherein a manually-settabletimer mechanism is connected with the apparatus for controlling themeans for introducing and withdrawing the liquid and the cooking period.

6. An apparatus for cooking food in hot, nonaqueous liquid underpressure comprising, a plurality of receptacles each having an openingfor the insertion and removal of food, means for sealing the opening ineach receptacle after the insertion of food, heating elements formaintaining a predetermined temperature in a sealed receptacle, andtimer-activated mechanism connected with the receptacles for controllinga predetermined period for cooking food successively in the respectivereceptacles and subsequently effecting the withdrawal of the hot liquidfrom a receptacle prior to the removal of its sealing means and returnthereto of the hot liquid subsequent to a subsequent sealing thereof. I

7. An apparatus as set forth in claim 6 wherein means is connected withthe receptacles to effect the transfer of hot liquid from one receptacleto another receptacle.

8. An apparatus as set forth in claim 6 wherein there are threejuxtaposed receptacles and the insertion of food, the sealing of the onereceptacle, the cooking of the food therein, the removal of the hotliquid therefrom, and the withdrawal of the food occurs in thatsequence.

9. An apparatus as set forth in claim 8 wherein the receptacles aremounted on a motor-actuated valvecomplex to effect the aforesaidsequence of actions.

10. An apparatus as set forth in claim 6 wherein means are interposedbetween the receptacles for filtering each transfer of the hot liquid.

11. An apparatus as set forth in claim 6 wherein means are interposedbetween the receptacles for filtering each transfer of hot liquid, andother means are interposed between the receptacles for cleansing thefilter immediately following each filtering of the hot liquid.

12. An apparatus as set forth in claim 6 wherein means are interposedbetween the receptacles for filtering the hot liquid, other means areinterposed between the receptacles for flushing the filter immediatelyfollowing the filtering of the hot liquid, and supplemental filters arearranged in each receptacle.

13. An apparatus as set forth in claim 6 wherein means are interposedbetween the receptacles for filtering each transfer of hot liquid andsupplemental filters are arranged in each receptacle comprising a pairof disks of differing-mesh fabric separated by an interposed ring withradial spokes.

14. An apparatus for cooking food in hot, nonaqueous liquids underpressure, comprising,

a. a supporting framework,

b. a plurality of receptacles arranged on the framework each having anopening for the insertion and removal of food,

c. a closure-lid for the recurring sealing of each receptacle opening,

d. means for maintaining a predetermined temperature-pressure conditionin the respective receptacle, and

e. a timer-activated mechanism for controlling the food-cooking periodssuccessively in the receptacles, effecting the subsequent transfer ofthe hot liquid and pressure from one receptacle to another at theconclusion of each timed cooking period, and permit the temporaryremoval of a respective closure-lid from the one receptacle subject tothe withdrawal of the cooked food and the insertion of food for cookingafter the replacement of the respective closure-lid.

15. An apparatus as set forth in claim 14 wherein the receptacles arejuxtaposed on the supporting framework.

16. An apparatus as set forth in claim 14 wherein threevertically-disposed, open-top, cylindrical receptacles are juxtaposedrotatively on a common supporting framework.

17. An apparatus as set forth in claim 14 wherein. threevertically-disposed, open-top, cylindrical receptacles are rotativelysupported on the timer-activated mechanism, said mechanism comprising,

a. A pair of relatively-shiftable valve parts,

b. one of which valve-parts has a compartment with channelscommunicating respectively with freshair inlet duct and adeterioratedair outlet duct,

c. the other of which valve parts has ports communicating withhot-liquid and air tubes leading from and to the respective receptacles,and

d. The timer-activated mechanism causes the relative shifting of thevalve parts to effect the transfer of hot-liquid and pressure from onereceptacle to another with concurrent inflow of fresh air from thefresh-air inlet duct and discharge of deterioratedair through thedeteriorated-air duct following the successive cooking of food in therespective receptacles.

18. An apparatus as set forth in claim 17 wherein a hot-liquid filter isarranged in the compartment between the fresh-air inlet and thedeteriorated-air outlet ducts.

19. An apparatus as set forth in claim 17 wherein the valve parts areconcentrically mounted one on the other with one part secured to theframework and the motor means is connected to the other part.

20. An apparatus as set forth in claim 19 wherein the parts are frustumshape and the inner part is secured to the framework and the motor-meansis connected to the outer part.

21. An apparatus as set forth in claim 17 wherein both valve parts arefrustum shape with one part secured to the framework and the motor-meansis connected to rotate the other part. i

22. An apparatus as set forth in claim 17 wherein a manually-adjustablepyrometer is mounted exteriorly of each receptacle, a thermo-couplefixed to each receptacle and connected to the respective pyrometer formaintaining the predetermined temperature of the liquid in eachreceptacle during the cooking period therein.

23. An apparatus as set forth in claim 17 wherein a manually adjustablepyrometer is mounted exteriorly of each receptacle, a thermo-couplefixed in each receptacle and connected to'the respective pyrometer formaintaining the predetermined temperature of the liquid in eachreceptacle during the cooking period therein, the heating units areelectrical, an arc-shaped electrical-fed bar is fixed on the frameworkembracive of the receptacles when in food-cooking positions, a pair ofcontacts fixed exteriorly on each receptacle for engagement with the barwhen the respective receptacles are in food-cooking positions.

24. An apparatus as set forth in claim 17 wherein a panel mountselectrical-control instruments including manually-adjustable, automaticfunctioning units to control the successive cooking periods in thereceptacles, a manually-adjustable hot-liquid transfer-timer, signallights for indicating the functioning of the re spective controlinstruments, a pressure-indicator and a pressure gage, visual andaudible signals arranged in a circuitry, the power to which instrumentsis controlled by a manually-operable switch.

25. An apparatus as set forth in claim 17 wherein a. said valve partsare concentrically arranged relative to one another and are relativelyrotatable and said three vertically-disposed receptacles are supportedon the valve parts,

b. one of the valve parts being fixed on the framework,

c. the timer-activated mechanism connected for rotating the othervalve-part relatively of the one valve-part, successively through 60from and return to an initiating position,

d. a tube connecting the bottom of each receptacle to the othervalve-part for the successive draining of hot liquids from therespective receptacles,

e. pairs of other tubes connecting the upper portion of each receptaclewith the other valve-part for the successive return flow of hot liquidand fresh air to the respective receptacles,

f. a filter arranged in the compartment in the one valve-part,

g. a pair of axially-spaced radially-opposed channels in the onevalve-part communicating with the compartment, and

h. a fresh-air branch in the one valve-part leading from the fresh-airinled duct in registration respectively with the fresh-air tubesconnected to the other valve-part,

3,853,044 19 20 whereby for each 60 movement of the respectiveimmediately by a nearly instant reverse flow of fresh-air valve-partsthere is a nearly instant flow from the freshthrough the filter fordischarge to the deteriorated-air airinlet duct effecting a transfer offiltered hot-liquid duct. and fresh-air from one receptacle to anotherfollowed

1. An apparatus for cooking food under pressure in hot, nonaqueousliquid comprising a plurality of receptacles each having an opening forthe insertion and removal of food, means for sealing each receptacleafter the insertion of food therein, means for introducing hot liquidinto one of the receptacles under pressure after the sealing thereof toeffect the cooking of the liquid-immersed food, means connected with thereceptacles for draining the liquid and pressure from the sealedreceptacle containing the cooked food, before retracting the sealingmeans to permit the withdrawal of the food, and timing means connectedwith the apparatus for controlling a pre-set timed cooking period forthe food-containing receptacle.
 2. An apparatus as set forth in claim 1including filter means connected with the apparatus for filtering theliquid from the food-containing receptacle after each cooking periodtherein.
 3. An apparatus as set forth in claim 1 including filter meansconnected with the apparatus for filtering the liquid from thefood-containing receptacle after the cooking period therein, and afilter cleaning means connected with the filter means for flushing thefilter after each filtering operation.
 4. An apparatus as set forth inclaim 1 including filter means connected with the apparatus forfiltering the liquid from a food-containing receptacle both after eachcooking period and before each cooking period.
 5. An apparatus as setforth in claim 1 wherein a manually-settable timer mechanism isconnected with the apparatus for controlling the means for introducingand withdrawing the liquid and the cooking period.
 6. An apparatus forcooking food in hot, non-aqueous liquid under pressure comprising, aplurality of receptacles each having an opening for the insertion andremoval of food, means for sealing the opening in each receptacle afterthe insertion of food, heating elements for maintaining a predeterminedtemperature in a sealed receptacle, and timer-activated mechanismconnected with the receptacles for controlling a predetermined periodfor cooking food successively in the respective receptacles andsubsequently effecting the wIthdrawal of the hot liquid from areceptacle prior to the removal of its sealing means and return theretoof the hot liquid subsequent to a subsequent sealing thereof.
 7. Anapparatus as set forth in claim 6 wherein means is connected with thereceptacles to effect the transfer of hot liquid from one receptacle toanother receptacle.
 8. An apparatus as set forth in claim 6 whereinthere are three juxtaposed receptacles and the insertion of food, thesealing of the one receptacle, the cooking of the food therein, theremoval of the hot liquid therefrom, and the withdrawal of the foodoccurs in that sequence.
 9. An apparatus as set forth in claim 8 whereinthe receptacles are mounted on a motor-actuated valve-complex to effectthe aforesaid sequence of actions.
 10. An apparatus as set forth inclaim 6 wherein means are interposed between the receptacles forfiltering each transfer of the hot liquid.
 11. An apparatus as set forthin claim 6 wherein means are interposed between the receptacles forfiltering each transfer of hot liquid, and other means are interposedbetween the receptacles for cleansing the filter immediately followingeach filtering of the hot liquid.
 12. An apparatus as set forth in claim6 wherein means are interposed between the receptacles for filtering thehot liquid, other means are interposed between the receptacles forflushing the filter immediately following the filtering of the hotliquid, and supplemental filters are arranged in each receptacle.
 13. Anapparatus as set forth in claim 6 wherein means are interposed betweenthe receptacles for filtering each transfer of hot liquid andsupplemental filters are arranged in each receptacle comprising a pairof disks of differing-mesh fabric separated by an interposed ring withradial spokes.
 14. An apparatus for cooking food in hot, non-aqueousliquids under pressure, comprising, a. a supporting framework, b. aplurality of receptacles arranged on the framework each having anopening for the insertion and removal of food, c. a closure-lid for therecurring sealing of each receptacle opening, d. means for maintaining apredetermined temperature-pressure condition in the respectivereceptacle, and e. a timer-activated mechanism for controlling thefood-cooking periods successively in the receptacles, effecting thesubsequent transfer of the hot liquid and pressure from one receptacleto another at the conclusion of each timed cooking period, and permitthe temporary removal of a respective closure-lid from the onereceptacle subject to the withdrawal of the cooked food and theinsertion of food for cooking after the replacement of the respectiveclosure-lid.
 15. An apparatus as set forth in claim 14 wherein thereceptacles are juxtaposed on the supporting framework.
 16. An apparatusas set forth in claim 14 wherein three vertically-disposed, open-top,cylindrical receptacles are juxtaposed rotatively on a common supportingframework.
 17. An apparatus as set forth in claim 14 wherein threevertically-disposed, open-top, cylindrical receptacles are rotativelysupported on the timer-activated mechanism, said mechanism comprising,a. A pair of relatively-shiftable valve parts, b. one of whichvalve-parts has a compartment with channels communicating respectivelywith fresh-air inlet duct and a deterioratedair outlet duct, c. theother of which valve parts has ports communicating with hot-liquid andair tubes leading from and to the respective receptacles, and d. Thetimer-activated mechanism causes the relative shifting of the valveparts to effect the transfer of hot-liquid and pressure from onereceptacle to another with concurrent inflow of fresh air from thefresh-air inlet duct and discharge of deteriorated-air through thedeteriorated-air duct following the successive cooking of food in therespective receptacles.
 18. An apparatus as set forth in claim 17wherein a hot-liquid filter is arranged in the compartment betweeN thefresh-air inlet and the deteriorated-air outlet ducts.
 19. An apparatusas set forth in claim 17 wherein the valve parts are concentricallymounted one on the other with one part secured to the framework and themotor means is connected to the other part.
 20. An apparatus as setforth in claim 19 wherein the parts are frustum shape and the inner partis secured to the framework and the motor-means is connected to theouter part.
 21. An apparatus as set forth in claim 17 wherein both valveparts are frustum shape with one part secured to the framework and themotor-means is connected to rotate the other part.
 22. An apparatus asset forth in claim 17 wherein a manually-adjustable pyrometer is mountedexteriorly of each receptacle, a thermo-couple fixed to each receptacleand connected to the respective pyrometer for maintaining thepredetermined temperature of the liquid in each receptacle during thecooking period therein.
 23. An apparatus as set forth in claim 17wherein a manually adjustable pyrometer is mounted exteriorly of eachreceptacle, a thermo-couple fixed in each receptacle and connected tothe respective pyrometer for maintaining the predetermined temperatureof the liquid in each receptacle during the cooking period therein, theheating units are electrical, an arc-shaped electrical-fed bar is fixedon the framework embracive of the receptacles when in food-cookingpositions, a pair of contacts fixed exteriorly on each receptacle forengagement with the bar when the respective receptacles are infood-cooking positions.
 24. An apparatus as set forth in claim 17wherein a panel mounts electrical-control instruments includingmanually-adjustable, automatic functioning units to control thesuccessive cooking periods in the receptacles, a manually-adjustablehot-liquid transfer-timer, signal lights for indicating the functioningof the respective control instruments, a pressure-indicator and apressure gage, visual and audible signals arranged in a circuitry, thepower to which instruments is controlled by a manually-operable switch.25. An apparatus as set forth in claim 17 wherein a. said valve partsare concentrically arranged relative to one another and are relativelyrotatable and said three vertically-disposed receptacles are supportedon the valve parts, b. one of the valve parts being fixed on theframework, c. the timer-activated mechanism connected for rotating theother valve-part relatively of the one valve-part, successively through60* from and return to an initiating position, d. a tube connecting thebottom of each receptacle to the other valve-part for the successivedraining of hot liquids from the respective receptacles, e. pairs ofother tubes connecting the upper portion of each receptacle with theother valve-part for the successive return flow of hot liquid and freshair to the respective receptacles, f. a filter arranged in thecompartment in the one valve-part, g. a pair of axially-spacedradially-opposed channels in the one valve-part communicating with thecompartment, and h. a fresh-air branch in the one valve-part leadingfrom the fresh-air inled duct in registration respectively with thefresh-air tubes connected to the other valve-part, whereby for each 60*movement of the respective valve-parts there is a nearly instant flowfrom the fresh-air inlet duct effecting a transfer of filteredhot-liquid and fresh-air from one receptacle to another followedimmediately by a nearly instant reverse flow of fresh-air through thefilter for discharge to the deteriorated-air duct.